4 c. cooked chicken, coarsely shredded
2 c. sour cream
1 (7 oz.) can diced green chilies
3 c. cream of chicken soup
3 c. grated cheddar cheese
3/4 c. chopped green onion (optional)
12 (8 inch) flour tortillas

Mix sour cream, green chilies and chicken soup to make sauce. Divide sauce in half.

To one half of sauce add chicken and onions. Spoon chicken mixture equally into the flour tortillas, roll and place seam side down in a 9 by 13 inch pan or casserole dish. Cover with the remaining sauce. Sprinkle with cheese. Bake at 350 degrees for 20 minutes or until hot and bubbly. Serves 12.